Walsh is the author of more than a dozen food books including Legends of Texas Barbecue Cookbook (Chronicle, June 2002), which was nominated for the James Beard Award in the Americana category. His book, The Tex-Mex Cookbook (Broadway 2004), was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters (Counterpoint Press 2009) was voted one of the best food books of 2009 by Amazon.com.[citation needed] He is also the author of Texas Eats (2010) and The Hot Sauce Cookbook (2012) from Ten Speed Press and Barbecue Crossroads (2012) from the University of Texas Press. His latest book is The Chili Cookbook from Ten Speed Press, which will be released in September, 2015.

Robb Walsh’s writings appear in several anthologies including: Best Food Writing 2001 through 2009 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 25th year.[7]